Ingredients

• ¼ cup extra-virgin olive oil
• 2 teaspoons chili powder
• 1½ teaspoons ground cumin
• 1½ teaspoons smoked paprika
• ¾ teaspoon granulated garlic
• ¾ teaspoon onion powder
• 8 medium (4-ounce) portobello mushroom caps, stems and gills removed
• 1 large red bell pepper, sliced ¼-inch thick (about 1½ cups)
• 1 small red onion, sliced ¼-inch thick (about 1 cup)
• ¼ teaspoon salt
• 1 (15-ounce) can no-salt-added black beans, rinsed
• 1 cup shredded monterey jack cheese, divided
• ½ cup whole-milk plain strained (greek-style) yogurt or sour cream
• 2 tablespoons chopped fresh cilantro
• lime wedges for serving (optional)